New York City, NY - A health department inspection at Pret A Manger on 07/30/2025 revealed multiple health code violations.
The dining establishment functions from 100 Central Park South Manhattan Ny in Midtown, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spa." Health officials note that these violations need attention to maintain proper compliance.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that Pret A Manger immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| DBA | PRET A MANGER |
| GRADE DATE | 07/02/2025 |
| BUILDING | 1410 |
| PHONE | 2127067895 |
| Census Tract | 011300 |
| BBL | 1008140052 |
| INSPECTION DATE | 07/02/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ZIPCODE | 10018 |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN17 |
| Latitude | 40.753489733029 |
| CAMIS | 50146139 |
| CUISINE DESCRIPTION | Sandwiches/Salads/Mixed Buffet |
| BIN | 1015274 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| STREET | BROADWAY |
| GRADE | A |
| Community Board | 105 |
| SCORE | 12 |
| Council District | 04 |
| Longitude | -73.987110953723 |
| VIOLATION CODES | 02G; 10F; 20-06 |
| ALL VIOLATIONS | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 20-06: Current letter grade or Grade Pending card not posted |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 20-06: Current letter grade or Grade Pending card not posted.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
